Grilled flank steak with a sauce of assorted mushrooms, sautéed with butter and shallots and cooked down in a red wine reduction.
Classic French rabbit in Dijon mustard sauce, or Lapin à la moutarde.
Homemade focaccia bread, dimpled Italian flat bread, flavored with olive oil and rosemary.
Seared thick sea scallops served with a simple asparagus and butter sauce.
Classic Spanish tortilla, or a Spanish potato omelette, with the emphasis on potato. Thinly sliced potatoes, fried in olive oil, layered in a pan, covered with beaten eggs, and cooked.
Italian sausages cooked with bell peppers, sweet onions, crushed tomatoes, and garlic. Served in a hoagie roll or over pasta or polenta.
Homemade cinnamon ice cream with a custard base, cream, milk, sugar, and cinnamon.
Salad of thinly sliced artichoke hearts that have been slowly poached in garlic infused olive oil and tossed with herbs.
Simple photo tutorial on how to trim an artichoke down to its heart.
Springtime succotash with medley of corn, carrots, ham, spring onions, and fava beans.
Hot dog slices sautéed in butter with onions, with a sour cream sauce. Served with pasta.
So why bother with parsley? It's a bitter herb that not only helps digestion, but makes almost any savory dish taste better.
Elegant steamed asparagus served with a Hollandaise butter sauce.
Tart and tangy rhubarb meringue pie with orange zest, cinnamon, ground ginger, piled high with a light and fluffy meringue.
Quiche Lorraine with a buttery crust and a tender filling with our favorite food group - bacon!
Mexican cochinita pibil, or pulled pork shoulder marinated and braised in achiote paste, orange juice, and lime. Great for taco meat.
A Kentucky Derby favorite, Kentucky Burgoo stew, with pork, beef chuck, and chicken for meat, and corn, carrots, onion, celery, and lima beans.
Eggs Benedict, poached eggs over bacon and buttered toasted English muffin, topped with Hollandaise sauce.
Enjoy this Southern classic, the mint julep, in its ice cream form. Homemade ice cream flavored with fresh mint, vanilla, and bourbon.
A quick and easy version of this classic French hollandaise sauce, made in a blender.
A jazzed up version of the classic BLT with baby arugula stepping in for the lettuce.
Quick and easy peas and onions, a go-to side for almost any meal.
Classic Steak au Poivre, or steak with a creamy peppercorn sauce
Classic Chinese American hot and sour soup, with Chinese mushrooms, bamboo shoots, chicken broth, vinegar, tofu, chili oil, and a beaten egg.
Bright green and gently garlicky pesto made with parsley and spring ramps.
New potatoes oven-roasted in butter, smashed with garlic and minced chives.